Which practice is essential when preparing ready-to-eat items to prevent cross-contamination with raw poultry?

• A. Rinse all surfaces and utensils with water between tasks.
• B. Keep raw poultry and ready-to-eat items on the same prep station.
• C. Use separate cutting boards and utensils for raw poultry and ready-to-eat items, and prep raw poultry away from ready-to-eat items.
• D. Ignore cross-contamination and proceed.

Answer: (C)